Black-Eyed Pea Salad - cooking recipe

Ingredients

5-15 oz. cans black-eyed peas
1 c. olive oil
1/2 c. vegetable oil
1/4 c. freshly squeezed lemon juice
1/2 c. red wine vinegar
5 cloves garlic, minced
10 whole leeks, cleaned, chopped, blanched and drained
1/2 c. finely chopped fresh parsley
3/4 c. chopped pimientos
4 medium white onions, thinly sliced
salt and pepper to taste

Preparation

Drain peas and place in a bowl.
Whisk oils, lemon juice, vinegar and garlic together and pour over peas.
Add remaining ingredients and toss well.
Refrigerate overnight before serving. Serves 16.